Sautéed Garlic Shrimp with Spicy Nepali Chili Sauce

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp quickly sautéed with garlic and tossed in a fiery, tangy Nepali chili sauce for a bold seafood dish. This Nepali-inspired seafood recipe, ready in about 16 minutes, pairs large shrimp, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 4 Nepali cuisine 210 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
3 tbsp olive oil
5, thinly sliced garlic cloves
1 tsp red chili flakes
2 tbsp tomato paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp, chopped fresh cilantro
2, sliced into 1-inch pieces green onions
1 tbsp lime juice

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Instructions

Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet and cook for 2 minutes on one side until pink and opaque at the edges.
Step 3: Flip shrimp and add 1 tsp red chili flakes, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar to the pan. Stir everything together and cook for another 2 minutes until shrimp are fully cooked and sauce thickens slightly.
Step 4: Remove the skillet from heat and stir in 2 tbsp chopped fresh cilantro, 2 sliced green onions, and 1 tbsp fresh lime juice. Toss gently to combine.
Step 5: Serve shrimp hot with steamed rice or crusty bread to soak up the spicy Nepali chili sauce.